Gluten Free Dairy Free Coconut Whoopie Pies

During this time of year, with winter holding on and spring still just a bit too out of reach, I dream of comfort food. Something homey and fun. Gluten Free Dairy Free Coconut Whoopie Pies fit that description around here. They can be carried around in one hand while searching for crocus sprouts in the garden, nibbled on while curled up reading a book, or used in a doll picnic set up on the living room floor. They are just sweet enough to feel like a treat (Hello, frosting!) yet contain three types of gluten free whole grains, applesauce and shredded coconut, so they aren’t going to have your kiddos (or yourself!) bouncing off the walls. I hope you enjoy them as much as we do!

In the instructions, I wrote to let the batter sit for 30 minutes. You could bake them off right away, but you will notice that the whoopie pies are lighter, fluffier and rise higher given that bit of time to rehydrate the gluten free flours and get the leavening agents a bit of time to get moving. Try this technique the next time you make a gluten free cake, cupcake, or muffins. I love how high everything rises and the great texture given by this simple trick. 🙂

Using a scoop, place 2 tablespoons of batter per whoopie pie half on lined baking sheet, leaving about 2 inches between each scoop. Bake for 10 minutes until cooked through. Place on a cooling rack.

After whoopie pie halves are cooled make the filling. Cream together margarine and half of the powdered sugar. Add remainder of sugar, coconut extract and as much coconut milk as needed for a nice filling consistency. Place filling in a piping bag or use a knife to spread filling onto the flat side (bottoms) of half of the whoopie pie cakes. Top frosting with another cake. Enjoy!

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About Angelas Kitchen

Angela has been cooking dairy free since 1994, and gluten free since 2001
for her family and herself. Her cooking goal after diagnosis was to
develop recipes to taste as good or better than the pre-gluten-free days
and that fit the needs of a growing, active family. Angela is the owner
and author of Angela's Kitchen featuring gluten and
dairy free recipes, weekly menus, slow cooker, preserving and freezer
recipes. When she isn't blogging or teaching gluten and allergen free
cooking and food preserving classes, Angela enjoys spending time with her
three children and husband, dogs, chickens, gardening and camping.